MAPLE-MUSTARD GRILLED
CORN WITH BACON
12 ears corn
olive oil
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 pinch allspice
6 slices bacon
CLASSIC COLESLAW
WITH BUTTERMILK
1 head green cabbage
1 large carrot
8 radishes
1 small red onion
¾ cup mayonnaise
½ cup buttermilk
1 tablespoon cider vinegar
1½ teaspoon dry mustard
1 teaspoon celery seeds
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
In a large bowl, combine cabbage, carrot,
radishes and onion.
In a medium bowl, mix together remaining
ingredients. Pour over cabbage mixture
and toss to coat. Add more cayenne, if
desired. Cover and refrigerate for at least 1
hour and up to 1 day before serving.
Source CountryLiving.com
Brush 12 husked ears with
olive oil. Grill on medium-
high until tender, about 20
minutes.
Meanwhile, in a small bowl,
combine 1/4 cup maple syrup,
2 tablespoons Dijon mustard
and a pinch of allspice.
Cook 6 slices of bacon until
crisp, about 6 minutes; drain
on paper towels. Finely chop
bacon and set aside on a
platter.
During the last 3 minutes
of grilling, baste corn with
maple-mustard glaze.
Roll corn in bacon. Serve
immediately.
Source CountryLiving.com
CAPRESE BURGERS
2 cups basil leaves
1/4 cup salted roasted almonds
1 garlic clove
1/2 cup extra-virgin olive oil,
plus more for brushing
1/4 cup grated Pecorino-
Romano cheese
Salt
Freshly ground pepper
1 pound ground beef chuck
1 pound ground beef sirloin
8 ounces fresh mozzarella,
cut into 6 slices
6 brioche hamburger buns,
split
2 tomatoes, sliced
In a food processor, combine the basil with the
almonds and garlic and pulse until the almonds are
finely chopped. Add the 1/2 cup of olive oil and
process to a paste. Add the grated Pecorino and pulse
to combine. Season the pesto with salt and pepper.
You should have about 1 cup.
Transfer 1/4 cup of the pesto to a bowl. Add the
ground chuck and ground sirloin and a pinch of salt and
gently knead to blend. Form the mixture into six 4-inch
patties, about 3/4 inch thick. Brush the burger patties
lightly with olive oil.
Light a grill and oil the grates. Grill the burgers over
moderately high heat for 3 minutes. Flip the burgers,
top them with the mozzarella slices and close the grill.
Cook for 3 minutes longer for medium-rare burgers.
Grill the buns until lightly toasted, then spread some
of the pesto on the bottoms. Top with the burgers, the
tomatoes and the remaining pesto. Serve right away
and enjoy!
Source FoodAndWine.com
FannieHillman.com | 11
